|by Angela Heuzenroeder|
"Barossa Food" is a marvellous combination of recipes, history, and stories, all coming from the place in Australia that can best lay claim to a d...
Tip: Try clam chowder for more results.
Results 1 - 10 of 28 for haddock clam chowder
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Whether prepared in ... Summer, this Fish Chowder is always good. ... traditional New England Clam Chowder, this version ... for in the original recipe.
Remove stomachs, they will darken the chowder too much. Dice ... of light cream, add cream to chowder and bring to a scald. Do not boil. Do not thicken.
Chop up scallops and break up haddock. Saute in ... half and Snow's clam chowder in large pan. ... parsley. Add milk until it gets to the consistency you like.
Combine all ingredients but fish and shrimp and let simmer for a while. Add cooked sauteed haddock or other fish and shrimp to chowder.
For 6 to 8 servings you will need: TIPS: For best results, allow chowder to stand 5 minutes before serving to blend flavors.
Boil potatoes and ... will need little water for this. Add the milk, clams, salt, pepper and butter and heat until hot. Serve with crusty, hot French bread.
Simmer fish with ... cream to potato mixture. Add remaining fish. Chowder is best when made a day or two before serving. Refrigerate, then slowly reheat.
1. Saute onion ... large chunks. Add shrimp, clam broth; cook 15 to 20 minutes longer or until fish flakes easily. 3. Serve plain or with chowder crackers.
Saute onion until tender in butter. Add potatoes, 4 cups hot water, bouillon cubes, salt and pepper. Bring to boil and simmer 15 minutes. Add ...
Fry salt pork ... tender; add pork, clams and haddock. Simmer until ... over mixture and simmer until heated thoroughly. Let set in refrigerator overnight.
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